Table of Contents
- Sweet, sticky salty and deliciously caramelized
- Butter makes everything better
- Umami Bomb Sauce
- Serving suggestions for Miso Sesame Roasted Carrots
- Similar recipes found on flaevor.com
- Recipe: Miso Sesame Roasted Carrots
Sweet, sticky salty and deliciously caramelized
These sweet and savoury Miso Sesame Roasted Carrots are coated in an umami-rich miso, soy and maple glaze. First roasted in butter and a little salt, the glaze is added halfway through cooking and the caramelisation begins.
Butter makes everything better
The final touch of a little more butter elevates and brings all the flavours together. You will taste salty, sweet, slightly sour and rich buttery miso umami. Garnish with sesame seeds and finely sliced spring onion and you have a very addictive vegetable side dish.
Umami Bomb Sauce
This recipe uses a multiple-use sauce called Umami Bomb Sauce. With a blend of miso paste, soy sauce, mirin, garlic and a touch of maple syrup, the flavour of this sauce acts as a sort of ‘glutamate’ that the body craves along with the sensations of sweet, sour, bitter and salty flavours.
Umami bomb sauce adds instant flavour and caramelization to vegetables and meats during the roasting process. To learn more about how to cook with Umami Bomb Sauce click here:
Serving suggestions for Miso Sesame Roasted Carrots
- Serve alongside roasted or grilled meats
- On top of rice and stir fry noodle dishes
- With hummus and toasted sourdough
- Use inside a delicious fresh or toasted sandwich
- Make a large batch and blend in to soup
- Serve alongside sticky beef short ribs, pan-fried juicy bavette steak or a beef noodle stirfry
Similar recipes found on flaevor.com
Recipe: Miso Sesame Roasted Carrots
Miso Sesame Roasted Carrots
Ingredients
- 800g carrots medium to large in size
- 2 tbsp butter
- Sea salt flakes
Umami Bomb Sauce
- 1 tsp garlic powder
- 1 tbsp soy sauce
- 1/2 tbsp mirin
- 1 tbsp miso paste
- 1 tbsp hot water
- 1 tsp honey or maple syrup
- 1 tsp sriracha optional
Garnish
- Sesame Seeds
- 1 spring onion thinly sliced
Instructions
- Heat oven to 200°C
- Bring a large saucepan of water to a boil. Season with salt.
- Wash the carrots and cut off the ends on both sides. Cut in half lengthways. If the carrots are very large and thick, cut them in half again lengthways to make quarters. It's important that all the carrots are about the same size so they cook evenly.
- Drop carrots into the salted water and set the timer to cook for 8 minutes
- Combine all umami bomb sauce ingredients.
- Add 1 tbsp butter to an oven roasting tray and place in the oven for 1 minute to melt the butter.
- Drain the carrots and place in the roasting tin. Toss in butter and season with salt (salt is needed to balance the sweet carrots). Add the Umami Bomb sauce and coat the carrots evenly.
- Return the tray to the oven and roast for 20 – 25 minutes or until sticky and caramelized.
- Transfer carrots to a serving plate.
- Add another tablespoon of butter to the toasting tray, let it melt, and scrape up any sticky miso sauce from the pan. Pour the butter over the carrots. Taste and season with salt and pepper if needed.
- To finish garnish with sesame seeds and spring onion.
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